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Ingredientes
- 1/2 c. unsalted butter - (1 stick) softened
- 1/2 c. light brown sugar
- 1/2 tsp grnd ginger
- 1/2 tsp cinnamon
- 1/4 tsp grnd cloves
- 1/4 tsp nutmeg
- 1/8 tsp grnd cardamom
- 1/8 tsp salt
- 1 c. all-purpose flour
- 2 Tbsp. maple syrup
- 3 Tbsp. sifted confectioners' sugar
Direcciones
- Preheat the oven to 300 degrees. Lightly butter an 8-inch round pan, preferably one with a removable bottom, or possibly use an ungreased or possibly parchment-lined baking sheet.
- In a medium bowl, with an electric mixer on low speed or possibly a wooden spoon, beat the butter till light in color, about 1 minute. Fold in the sugar, ginger, cinnamon, cloves, nutmeg, cardamom, and salt. Scrape down the sides of the bowl with a rubber spatula. Gradually fold in the flour till just combined.
- Press the dough proportionately into the pan, and use the back of a soup spoon to smooth the surface of the dough. Or possibly, pat the dough into an 8-inch round on the baking sheet and decoratively score or possibly flute the edges. Prick the dough attractively with a fork.
- Bake in the center of the oven for about 45 min, till set and hard to a light touch. Using a pastry brush, proportionately coat the hot shortbread with the glaze. Place the pan on a wire rack and let the shortbread cold completely. Transfer the shortbread from the pan to a cutting board. With a sharp, thin knife, cut into 16 wedges.
- For the Maple Glaze: In a small bowl, whisk maple syrup and sifted confectioners' sugar together till mixed. Cover till use.
- This recipe yields 16 wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 69 | 46% |
| Total Fat 7.89g | 10% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 28mg | 1% |
| Potassium 35mg | 1% |
| Total Carbs 19.36g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.92g | 7% |
| Protein 1.18g | 2% |
